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Yellow Tomato Soup
(1 vote)
Health Score:
73 / 100
Difficulty:
easy
Preparation:
20 min.
Preparation
ready in 40 mins
Calories:
176
calories
Calories
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1 serving contains
(Percentage of daily recommendation)
(Percentage of daily recommendation)
| Calorie | 176 cal. | (8 %) | ||
| Protein | 3 g | (3 %) | ||
| Fat | 13 g | (11 %) | ||
| Carbohydrates | 7 g | (5 %) | ||
| Sugar added | 1 g | (4 %) | ||
| Roughage | 2.9 g | (10 %) |
more nutritional values
| Vitamin A | 0.3 mg | (38 %) | ||
| Vitamin D | 0.3 μg | (2 %) | ||
| Vitamin E | 2.4 mg | (20 %) | ||
| Vitamin K | 33 μg | (55 %) | ||
| Vitamin B₁ | 0.1 mg | (10 %) | ||
| Vitamin B₂ | 0.1 mg | (9 %) | ||
| Niacin | 1.7 mg | (14 %) | ||
| Vitamin B₆ | 0.2 mg | (14 %) | ||
| Folate | 68 μg | (23 %) | ||
| Pantothenic acid | 0.7 mg | (12 %) | ||
| Biotin | 8.4 μg | (19 %) | ||
| Vitamin B₁₂ | 0.1 μg | (3 %) | ||
| Vitamin C | 40 mg | (42 %) | ||
| Potassium | 524 mg | (13 %) | ||
| Calcium | 59 mg | (6 %) | ||
| Magnesium | 28 mg | (9 %) | ||
| Iron | 0.9 mg | (6 %) | ||
| Iodine | 4 μg | (2 %) | ||
| Zinc | 0.3 mg | (4 %) | ||
| Saturated fatty acids | 5.6 g | |||
| Uric acid | 29 mg | |||
| Cholesterol | 21 mg | |||
| Complete sugar | 7 g |
Author of this recipe:
EAT-SMARTER
all recipes of this author
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Ingredients
for
4
- Ingredients
- 750 grams yellow Tomatoes
- 1 shallot
- 1 garlic clove
- 2 Tbsps olive oil
- 1 tsp dried Basil
- 700 milliliters Vegetable broth
- salt
- peppers (freshly ground)
- 1 pinch sugar
- 2 Tbsps gin (as desired)
- 100 milliliters Whipped cream (at least 30% fat content)
- 1 bunch Chives
- ground paprika (for garnish)
Preparation steps
1.
Blanch the tomatoes, remove seeds and chop. Peel and chop the shallot and garlic. Heat the olive oil in a saucepan, add the shallot and garlic and sauté until translucent. Add the tomatoes and stir until blistered.
2.
Stir in the basil and broth. Cover and simmer until everything is tender, about 20 minutes. Puree the mixture and season with salt, pepper and sugar. Add gin to taste. Meanwhile, in a bowl, beat the heavy cream to stiff peaks.
3.
Rinse the chives, shake dry and slice. To serve, divide the soup between 4 bowls. Garnish with the cream, chives and paprika.
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